Mavi Boncuk |In Malta it is known as Naspli or Naspoli Fruit. hence the Turks call it Malta Plum (Erigi).
The loquat (Eriobotrya japonica) (Chinese:枇杷; pinyin: pi pa) is a species of flowering plant in the family Rosaceae, a native to the cooler hill regions of China to south-central China. It is also quite common in Japan, Korea, and some can be found in some Northern part of the Philippines, and hill country in Sri Lanka.
It is a large evergreen shrub or tree, grown commercially for its yellow fruit, and also cultivated[1] as an ornamental plant. it is a common ornamental in Adelaide South Australia
Eriobotrya japonica was formerly thought to be closely related to the genus Mespilus, and is still sometimes known as the Japanese medlar. It is also known as Japanese plum and Chinese plum, also known as pipa in China.[1] According to the Texas A&M University Extension, nespoli trees propagated from seeds are often self-infertile and may not resemble the parent plant, producing inferior fruit. The extension suggest air-layering as an alternate method for propagation that preserves the genetics of the parent tree, producing a clone that will have similar growth and fruiting characteristics
LOQUAT (NASPLI) JAM WITH ROSEWATER
Author: www.amaltesemouthful.com (Marlene Zammit)
TOTAL TIME
2 hours
I have lifted this loquat jam by adding some rosewater and lemon juice but you could also add vanilla essence and cinnamon instead if you wanted. Great served on bread, scones or similar. This jam also goes great with vanilla custard and meringue.
Cuisine: Maltese
INGREDIENTS
1 kg loquats trimmed and seeds removed
500 grams sugar
2 tablespoons rosewater
½ zest and juice of a lemon
INSTRUCTIONS
Place all ingredients into a saucepan and bring to a boil.
Reduce temperature immediately and simmer for two hours.
Stir often.
Place in a small sterilised jar and leave in the fridge.